Heavenly Fudge Sauce Recipes

Steps:

• Combine sugar, chocolate, butter, milk and salt in a medium saucepan.
• Cook over medium heat, stirring frequently for 10 to 12 minutes.
• Boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Let cool.
• Serve with fresh fruit, poud cake, or over ice cream.

Steps:

• Line an 8-inch square pan with foil, allowing foil to hang over edges.
• In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
• Remove from heat; cool slightly.
• In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• Add vanilla and salt.
• Gradually add confectioners' sugar, beating until smooth.
• Add the melted chocolate to the cream cheese mixture, beating until combined.
• Spread mixture in prepared pan; smooth top.
• Chill until firm, about 1 hour.
• To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
• Cut fudge into squares; store in refrigerator until ready to use.
• Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.

Steps:

• 1. Melt margarine and chocolate in top of double boiler. Add sugar a little at a time and when all sugar is added, add milk and cook until satiny.
• 2. Bake a Devils Food Cake mix in 9x13 pan. Cool.
• 3. When ready to serve cut in squares and split. Put slice of vanilla ice cream in middle and pour fudge sauce over the top.

Steps:

• Melt chocolate and butter in a heavy pan over low heat -- stirring constantly --
• Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar --
• Stir, constantly over medium heat.about 5 minutes or till smooth.
• Stir in salt --
• Serve warm or spoon sauce into hot sterilzed jars and seal.
• May store in refrigerator for up to 1 month -- .

Steps:

• Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth.
• Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring constantly to combine.
• When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
• Let the sauce cool until just warm (steam should no longer rise from the sauce when stirred) before pouring into jars.

Steps:

• In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.